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Author: Xiaowen Wang
1 Articles are founded.
Characterization of the Flavor Profile in Sausages Collected from Four Typical Regions of Southern China Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Electronic Nose and Electronic Tongue
Food Sci Anim Resour 2025;45(6):1752-1769.
https://doi.org/10.5851/kosfa.2025.e18
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https://doi.org/10.5851/kosfa.2025.e18